New This Month

Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.

Source: Martha Stewart Living, October 2005



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How would you rate this recipe?
  • Marie Ascher
    31 JAN, 2013
    Delicious. I did it 95% as written. I only cut the cream to about 2/3 of a cup and I used some chopped up homemade onion rings as "croutons" which worked well. Not sure why I wouldn't just pull some of the onions from the first batch instead of caramelizing. That seemed excessive. Loved the flavor of the soup. Will make again and look forward to my leftovers.
  • JillyBean55
    12 JAN, 2008
    This is one of the most amazing soups I've ever tasted. Rich, flavorful and satisfying. An elegant but simple supper with some crusty bread. Worth the time.

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